Rodolphe Lindt opened a chocolate factory in Bern, Switzerland in 1879. He invented a process called “conching” for processing ground cocoa beans. It was called “conching” because the original machine resembled a conch shell. By raising the temperature and mixing for hours, some volatile chemicals are driven off to improve flavor, moisture is removed and cocoa butter is distributed evenly which improves texture. The exact conching method used by chocolate manufacturers is a closely held trade secret because it has so much influence on flavor and texture.